Low Carb Keto Crepe

These crepes are great alone, or can be used as a wrap for a hot dog or sausage.

Cora and I spent the afternoon at the beach today and it was (mostly) perfect. The weather was beautiful, but the water was COLD...as Puget Sound tends to be. But, sweet Cora was the bravest kid out there and took her Hello Kitty floaty and went in up to her belly! She insisted on putting her goggles on to put her head in, and I assumed she would go in to her head, but alas, she was smarter than I. She had a blast! Many locals were out grilling with friends and family and the watts of grilling made us crave hot dogs and hamburgers. So, home we came to grill up some chicken sausage and hot dogs before sunset.

We had no buns, which is normally fine, but I was feeling the need for a bun. So, I figured I'd test out this crepe recipe that I had tried for breakfast this morning and needed a little tweaking. I had just the fix....cheese! It turned out to be the perfect match for the sausage! These being gluten-free, are pretty delicate. So you will need to take care while flipping in the pan, while transferring to your platter, and while wrapping them in your food of choice. Enjoy!

Sprinkle in the most of the cheese and mix well; save a little cheese for the first few crepes.

Add butter to a sauté pan over medium heat and swirl to cover pan.

Pour about 1/4 cup batter into pan. For the first 1 or 2 crepes, none of my shredded cheese poured out of my measuring cup, so I sprinkled some of the reserved cheese on the top. Cook until it begins to bubble on the top.

Carefully flip the crepe and and cook another 45-60 seconds. Carefully move to a platter to cool.

These are fairly delicate, so if you will be using them to wrap something, like a sausage or hot dog, limit the amount of moving around and eat carefully. However you do it, you will be happy. Let me know if you try it and how it turns out. And of course let me know if you tweak it and what works for you!